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Butternut Squash Jambalaya (vegan)

By On · 12 Comments

Okay.

So, you may be looking at this post and wondering how in the world someone decides to make jambalaya vegan.  I mean, most jambalaya recipes call for shrimp, chicken, and sausage.  That’s a pretty big chunk of the meal missing by doing this vegan.

Well this all started when my boss found my blog.  At first he was outraged that I never mentioned I could cook and furthermore, that I had never brought any of my cooking into the office.  It was at this point he declared he wanted shrimp jambalaya.  Now, I let this pass because I thought he was joking.

Turns out he wasn’t.  He asked me a few times before I finally decided to make it.

Shrimp and all, the jambalaya smelled so freaking good but I wouldn’t have eaten a bite if my life depended on it (I don’t eat shrimp, ever.)

Fast forward a few days when I was staring a yet another butternut squash I bought (I feel slightly addicted….)  Some how I connected jambalaya and butternut squash.  Who really knows why I did but I am so glad I did.

The original recipe is from Emeril, so if you feel cheated without the shrimp, sausage, and chicken, try his recipe.  My boss said it was absolutely delicious!

Butternut Squash Jambalaya
 
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Author:
Recipe type: Main Dishes
Serves: 4

Ingredients
  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • ½ cup onions
  • ½ cup green pepper
  • ¼ cup red pepper
  • 1 clove garlic
  • ¼ cup celery
  • ½ cup tomatoes
  • 1 teaspoon vegan Worcestershire sauce
  • 2 teaspoon hot sauce
  • ¾ cup rice
  • 2 cup veggie stock
  • 1 cup tomato sauce
  • 1 teaspoon each garlic powder and paprika
  • ½ teaspoon each oregano, thyme, and onion powder
  • ¼ teaspoon cayenne pepper
  • none salt and pepper to taste

Instructions
  1. In a large skillet, heat olive oil over medium heat. Add onions, peppers, and celery to oil. Cook onions until they begin to soften, about three minutes then add in garlic, squash, tomatoes. Continue to cook for 2-3 more minutes then pour in the Worcestershire sauce, hot sauce, and rice. Cook rice in mixture for 1-2 minutes before adding liquids. Finally, add remaining ingredients, bring to a boil, and reduce then to a simmer. Stir often until rice absorbed all the liquid (about 20-25 minutes.) Remove from heat and serve.

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  • http://joanne-eatswellwithothers.blogspot.com Joanne

    Haha I try to combine butternut squash with as many things as possible. Jambalaya seems perfectly logical (and seriously delicious!) to me.

    • erin

      :) glad I’m not nuts!

      • KP

        My husband and I are newly vegan and are thrilled with this recipe. We used brown rice and found that we needed to add a 1/2 cup water and cook longer to soften the stubborn rice. The flavor is truly delicious. Thank you!!

  • http://www.thesweetslife.com the sweets life

    oh my gosh incredible! I can’t wait to make this fall!!!!!!!!

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  • http://radiatortunesblog.blogspot.com/ Laura

    I love jambalaya, I love butternut squash and I can’t wait to try this. Though I’m not strictly vegetarian, I love to try all sorts of meatless foods and see what people can come up with, and this creative vegetarian dish looks absolutely delicious!

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  • http://tryingtoheal.com/ Melissa @ TryingToHeal

    I tried your recipe and it turned out great! I added some broccoli for some green color and it tasted wonderful! Thanks for a great recipe!

  • Anonymous

    Hi, I made this last night and it turned out really good. I was lucky to find it as most of the butternut pumpkin recipes online are all soups which I didn’t feel like making. ahaha. I am having it again tonight as left overs but adding in some green beans and zucchini! Yummo! thanks again

  • la_rahh

    Hi Erin!

    Thanks for putting this recipe up! Like one of the previous comments there is not a huge variation for butternut squash recipes with most of the recipes consisting of soups, lasagna or risottos. So I decided to make this for the second time tonight because well its easy (one pot), full of flavour, adaptable and well just awesome!

    So as I didn’t have every ingredient in the kitchen I did make some changes :) I made it minus the chilly sauce and onion powder, used a herb dried mixture instead of the two herbs, used chilly powder instead of the cayenne pepper and lastly used brown rice instead of white rice and more water. It was a mistake using the brown rice as it took way way longer! (so my adice is not to use brown rice unless you want to be over the stove for an extra 30min) I also added in some broccoli as suggested by a previous comment and in the end it tasted GREAT!

    Thanks again and if you ever do a cook book you must put this one in it! haha!

    • Ashley Halbach

      If only I’d have read you’re comment before I also made the mistake of using brown rice thinking, “it’s more nutritional”. It is, but also took probably 1.5 hours to cook! If you want to use brown rice, I’d suggest cooking it separately and throwing it together with the spiced veggies.

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